Terumi Morita
May 19, 2026·Recipes·1 min read · 217 words

Ghee

Ghee, a clarified butter, enhances flavors in Asian cuisine with its rich aroma and high smoke point.

Contents（5項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
  5. 05Revision log (Autopilot revise)
A vibrant watercolor illustration of a bowl of ghee with a golden hue, surrounded by spices.
RecipeAsian
Prep10m
Cook15m
Serves2 cups
LevelEasy

Ingredients

  • 500 g unsalted butter

Steps

  1. In a medium saucepan, melt 500 g of unsalted butter over low heat (approximately 60°C), allowing it to fully liquefy without browning.

  2. Once melted, increase the heat to medium-low (around 80°C) and let it simmer gently for about 10-15 minutes. You will see foam forming on top.

  3. After the simmering time, watch closely as the milk solids begin to separate and sink to the bottom, and the liquid turns a clear golden color.

  4. Remove from heat and let it cool slightly (about 5 minutes) before carefully pouring the ghee through a fine mesh strainer or cheesecloth into a clean jar, leaving the milk solids behind.

  5. Allow the ghee to cool to room temperature (approximately 20-25°C) before sealing the jar. Store it in a cool, dark place.

Why this works

Ghee is a staple in many Asian cuisines, valued for its rich flavor and high smoke point, making it ideal for frying and sautéing. The process of clarifying butter involves slowly melting it, which separates the milk solids from the fat. This technique not only intensifies the buttery flavor but also ensures that it can be heated to higher temperatures without burning. If the ghee begins to brown, reduce the heat immediately to avoid a bitter taste. If the consistency seems too thick due to overcooking, it may have been cooked too long; simply add a teaspoon of water and gently reheat to achieve a smoother texture. This method preserves the aromatic profile of ghee, allowing it to elevate dishes with its unique umami richness. By maintaining precise temperatures and times, one can ensure the perfect texture and flavor, making ghee a versatile ingredient in your culinary repertoire.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.063 vs mole-poblano)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: A · overall 90/100 · readiness publish_ready
  • scores: chef=100 science=80 repair=95 culture=90 safety=100 taste=100 mon=60 geo=95

Revision log (Autopilot revise)

  • 2026-05-19T05:48:21.777Z · fields: en:steps, en:whyThisWorks, ja:steps, ja:whyThisWorks, imageSpec · reason: auto-revise of quality